Chicken Noodle Soup

Chicken noodle soup is created with tender chicken, hearty egg noodles, carrots, celery, onions, and a savory broth seasoned with herbs like thyme and bay leaf. It tastes rich and delicious and has a smooth, soothing texture. A traditional comfort food favorite, this classic meal gets its name from its main ingredients.

Ingredients:

• 1 lb chicken breast, chop into bite-sized pieces
• 6 cups chicken broth, pour into a large pot
• 2 cups egg noodles, add for heartiness
• 2 carrots, slice into thin rounds
• 2 celery stalks, dice into small pieces
• 1 small onion, finely chop for flavor
• 3 cloves garlic, mince for depth
• 1 tsp salt, sprinkle to taste
• ½ tsp black pepper, grind for warmth
• 1 tsp dried thyme, mix for aroma
• 1 bay leaf, drop in for balance
• 1 tbsp olive oil, drizzle for sautéing

How To Make Chicken Noodle Soup

1. Sauté Aromatics: In a pot over medium heat, warm the olive oil. Add carrots, celery, onions, and garlic. Stir.
2. Add the chopped chicken to cook it. Stir often. For flavor, let it to brown a little.
3. Reduce the heat Pour in the chicken broth. Add the bay leaf, salt, pepper, and thyme. Bring to a boil, stirring.
4. Include the noodles: Reduce the heat level to medium-low. Add egg noodles and stir. Allow them to cook until they are tender and soft.
5. Remove the bay leaf as a final touch. Adjust the seasoning by tasting it. Before serving, let the soup cool for five minutes.
6. Serve and Savor: Pour into bowls. Serve with a crusty bread. Savor every cozy, toasty bite.

Chicken Noodle Soup Recipe Tips:

• Creamy Noodle Soup with Chicken. Make a thick, velvety version of the traditional chicken noodle soup. Stir in ½ cup heavy cream after simmering. For added depth, add ¼ cup grated Parmesan. Each bite is more decadent because to the creamy texture. When sautéing the vegetables, use butter rather than olive oil. For warmth, add a sprinkle of nutmeg.
• Chicken Noodle Soup with Lemon Herbs. Use fresh herbs and citrus to enhance the flavor. Just before serving, squeeze half a lemon into the soup. For a splash of freshness, add 1 tablespoon of freshly chopped parsley. For a Mediterranean flavor, use dried oregano instead of thyme. For a different texture, use orzo pasta rather than egg noodles. The soup feels light but filling when the lemon slices through the richness.
• Filling Chicken Noodle Soup with Vegetables. Eat a lot of vegetables for a healthy boost. To the pot, add ½ cup of chopped zucchini and ½ cup of diced potatoes. Add ½ cup of corn kernels to add a little sweetness. To keep the soup delicious but light, use low-sodium broth. For added fiber, use egg noodles instead of whole wheat pasta.

How To Store & Reheat Leftovers?

1. In The Fridge: Refrigerate chicken noodle soup in an airtight container for up to four days. Let it cool before sealing. Keep it on the top shelf for better airflow. Stir before serving to redistribute ingredients.
2. In The Freezer: Freeze soup without noodles in airtight containers for up to three months. Thaw overnight in the fridge before reheating. Add fresh noodles when reheating for the best texture.
3. To Reheat: Reheat soup on the stovetop over medium heat until steaming. Stir occasionally to prevent sticking. Microwave in 30-second intervals, stirring between each, until hot.

Chicken Noodle Soup Recipe Nutrition Facts

Calories: 320 per serving
Protein: 28g per bowl
Carbohydrates: 35g per serving
Fats: 8g per serving
Fiber: 3g per bowl
Sugar: 5g per serving
Sodium: 850mg per portion
Cholesterol: 65mg per serving
Calcium: 60mg per bowl
Iron: 2.5mg per serving
Potassium: 450mg per bowl
Vitamin A: 80% of daily value
Vitamin C: 10% of daily value
Vitamin K: 15% of daily value
Folate: 8% of daily value

Try More Recipes:

• Creamy Garlic Chicken
• Tunisian Salad Mixture Plate
• Ciabatta Bread Recipe Jamie Oliver
• Campbell’s Tomato Soup Swiss Steak Recipe